Low-Fat Bruschetta

If you use sun-dried tomatoes packed in oil, drain them, rinse well in warm water, and drain again on paper towels to remove as much oil as possible. Sun-dried tomatoes give a rich, full flavor to this dish, but thinly sliced fresh tomatoes can be used as well.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄4 cup  dry-pack sun-dried tomato
• 1 1⁄4 cups boiling water
• 14  inches  long granary  French bread or 14  inches  whole-wheat stick  French bread
• 1  large garlic clove, halved
• 1⁄4 cup  pitted black  olives in brine, drained and cut into fourths
• 2  teaspoons olive oil
• 2  tablespoons  chopped fresh basil
• 1⁄3 cup  grated lowfat mozzarella cheese
•  salt and pepper
•  fresh basil leaf, to garnish

Directions

1. Place the sun-dried tomatoes in a heatproof bowl and pour over the boiling water.
2. Set aside for 30 minutes to soften- Drain well and pat dry with paper towels.
3. Slice into thin strips and set aside.
4. Trim and discard the ends from the bread and cut into 12 slices.
5. Arrange on a broiler rack and place under a preheated hot broiler- Cook for 1 to 2 minutes on each side, until lightly golden.
6. Rub both sides of each piece of bread with the cut sides of the garlic.
7. Top with strips of sun-dried tomato and the olives.
8. Brush lightly with olive oil and season well.
9. Sprinkle over the basil and mozzarella and return to the broiler for 1 to 2 minutes, until the cheese is melted and bubbling.
10. Transfer to a warmed serving platter and garnish with fresh basil leaves.